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Served with potato, asparagus salad, and micro greens
Served with peach compote, petit salad, baguette and port wine reduction
Prosciutto, asparagus, lettuce, bean sprouts, rice paper served with a avocado vinaigrette and coleslaw
Romaine, parmesan, croutons, and chef caseys caesar dressing
Served with endives and pecans with lemon vinaigrette
Berries, red currants, yellow beets, remoulade and tangerine vinaigrette
Served with balsamic reduction and pesto vinaigrette
Cold leek and potato soup, served with truffle oil
Served with basil oil
Crab, apple and creme cappucino with a puff pastry parmesan cheese stick
Ricotta and herbs ravioli, corn, sauternes cream saffron and confit tomatoes
Broccoli al anglaise with walnut oil, petite vegetables and classic meuniere sauce
served with nicoise vegetables, provencal jus, petite salad and artichoke confit
served with trenette al dente, basil, tomato confit and black olives
Center cut of beef tenderloin roasted to perfection with a fricassee of mixed vegetables, pommes dauphine and port wine sauce
Three bone colorado rack of lamb served with apple cider onion confit, sunchoke and petite vegetables
Beef tenderloin, olive oil and thyme potato puree served with petite vegetables and rosemary sauce
Served with corn pancakes, petites vegetables and squab jus
Grilled seasonal vegetables served with chive oil and balsamic vinaigrette
Served with mango gelato
Topped with fresh berries
with almonds, blueberry sauce, guava sauce and passionfruit crème anglaise
Three homemade Sorbets served with fresh berries
Served with kiwi sauce
Served with frangipane and rosemary infused gelato